This is the third recipe I've gotten, and will be the second one I've made -- pizza bianca (I had a stuffed portobello one earlier, tasty). I'm making the pizza tomorrow. In yesterday's email, got a grilled Indonesian chicken breast with peanut sauce. My grill is inaccessible, so I'm going to try this one and broil it? I wish we had a couple weeks to test. Some weeks just don't work!
Found this in Adams' S'mores: Gourmet treats for every occasion: Take poundcake (I made the recipe in Berenbaum's Cake Bible), butter and brown 2 slices (think grilled cheese). Spread Nutella on one piece of poundcake, then 2 toasted marshmallows, and top with the other buttered-and-browned slice of poundcake.
You truly don't need "s'more," this is a seriously filling dessert. We made it for New Year's....
Dark! Milk? Both! (but dark gets first dibs)
Pliant, please. Maybe a bit crispy. Okay, anything short of incinerated....
I had the taleggio and portabellas. The crust is the only part that was worth it to me (even at 3 hours prep time). I just found this post searching for the recipe because I wasn't smart enough to actually print it off.
I made the recipe this past weekend and really liked it and I would like to make it again. But I failed to save the recipe and I can no longer access the recipe after completing the Test Kitchen survey. The link brings me a "Thanks for the completing the survey" page.
Does anyone know where I can find the recipe elsewhere on the web?
I made the pizza bianca with olive oil, salt and rosemary. It came out great. I made it exactly as the instructions directed. I used a stand mixer, and I thought the dough was a little loose, but I loved the outcome.
Man, I loved the idea of this recipe but HATED this crust. Way too oily and greasy. :\
@renzata - I didn't knead it by hand. I used the dough cycle on the bread machine a couple times. The crust came out great, but it was alot more like a batter than it was a dough.
I got 2 diff. pizza versions and cooked both. I like the carmelized onion one better in terms of flavor, but I don't know if I'm make it again because it's a weird sort of dish that isn't really a meal, but it more than a bread. Maybe I'd serve it along with a hearty soup...
The tomato-cheese one would serve better as a light lunch, but flavor-wise, it really cried out for some herbs. Hubby thought it needed some meat and other toppings, but if I went that route, I'd probably make a thin-crust pizza, since that's what we usually prefer.
Honestly, though, the best part was the crust. I could see making that, topping it with some olive oil and herbs, maybe just a sprinkling if thinly sliced olives or sundried tomatoes, and let it go at that. Serve it as a bread.
I also got the Indonesian chicken one and made it yesterday, since it was a freak day in the 70's and perfect for grilling. Today it snowed.
I liked the sauce on the Indonesian chicken much more than I expected. I've got some leftovers, and I think I'll cut it up, give it a quick stir-fry just to warm it, and serve it over some rice.
A question for anyone who tried kneading this by hand: how'd it go?
I found this dough incredibly wet and sticky, like a no-knead bread, and would be very surprised to hear that someone was able to get it as smooth as the machine (I assume the unusual dough method--10 minutes at high in the mixer--was the real "test" here) without being coated up to their elbows.
But I haven't worked with a lot of doughs, so I don't know.
I'm having leftover pizza now, and still liking it. Very good crust.
To those that used pre bought dough you are seriously missing out, the dough was by far the best part! Incredibly easy to put together, I refrigerated it overnight as well, and mine was baked according to their times. I think this will make for a great weeknight recipe.
I had the tallegio and portabella version. I had to travel 2 hours (round trip) to get tallegio and we thought it was too salty. Would go with robiola or something milder next time, and there will be a next time because I loved this pizza and can't wait to use different toppings. Caramelized onions sound awesome.
@lilcooksalot I give you big kudos to making this for your first time with yeast! I'd say this was a good starting recipe because it was pretty simple, but I remember being afraid of yeast too! golf claps to you, keep at it!
Next up, steak tacos.
I was very excited about getting my first recipe. I love cooking, but had never made anything from scratch that used yeast and had to be kneaded.
I also had not heard of taleggio cheese. After much coaxing from my uncle, I decided to try. I found the taleggio in the fiirst store that I looked in.
I put the dough hook on my stand mixer for the first time and went to work. I followed the recipe almost exactly, except for the size of the pan. It came out so good that even my kids loved it. There was not one piece leftover. I am looking forward to trying some more new recipes.
I just ate my pizza bianca with taleggio and portabellas. I had some doubts, esp with the cooking time (mine cooked much faster than the recipe suggested and would have carbonized if I went by their times). Otherwise, I followed the recipe exactly--never measured parsley before--and it turned out well. I'd definitely use the crust again, but the lemon zest over the top was just a tad too much. Combined with fresh parsley, it can taste a little like dish detergent smells.
I got the steak tacos but probably skipping it.
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